Description
Discover this authentic green olive tapenade recipe, a savory spread made with Castelvetrano olives, garlic, anchovies, and capers. Perfect for appetizers or snacks.
Ingredients
Scale
- 1 slice white bread, torn into chunks
- 2 garlic cloves, crushed
- ½ cup pitted green olives (Castelvetrano olives)
- 2 oil-packed anchovy fillets
- ⅓ cup almonds
- 1 tablespoon oil-packed capers, drained and rinsed
- 2 teaspoons chopped flat-leaf parsley
- ¼ cup extra-virgin olive oil
- 2 teaspoons lemon juice
- Freshly ground black pepper
Instructions
- Add the bread, garlic, olives, anchovies, almonds, capers and parsley to the bowl of a food processor.
- Pulse until the ingredients are coarsely chopped. Then, while the food processor is running, slowly add the olive oil, until the tapenade becomes smooth. Stir in the lemon juice and season with pepper.
- Serve at room temperature with toasted baguettes or crackers. Store in an airtight container topped with a thin layer of olive oil for up to a week.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 147
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: green olive tapenade, appetizer, savory spread